---
comments: true
tags:
  - main
  - pot-pie
  - trader-joes
---
# :pie: Curry Chicken Pot Pie

![Curry Chicken Pot Pie](../assets/images/curry-chicken-pot-pie.png){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 5 | 51 minutes |

## :salt: Ingredients

- :pie: 1 pkg pie crusts
- :pie: 1 [hot water crust pastry][1] (alternative)
- :carrot: 1 cup TJ's organic foursome vegetables
- :onion: 0.5 cup yellow onions
- :poultry_leg: 1.5 cups chicken
- :curry: 1 bottle TJ's Thai Yellow curry sauce

## :cooking: Cookware

- 1 small cereal bowl
- 1 juice glass
- 1 ramekin
- 1 rimmed baking sheet
- 1 sharp knife
- 1 microwave-safe bowl

## :pencil: Instructions

### Step 1

Preheat oven to 400ºF. Unroll pie crusts, leaving plastic sleeves in place, and smooth together any cracks in the
dough. Use [hot water crust pastry][1] (alternative) as an alternative. Using a small cereal bowl and juice glass as
your guides, cut out 5 small circles and 5 medium circles from the dough. Cut a small vent hole in each of the small
circles and place them in refrigerator.

### Step 2

Line each ramekin with a medium-sized dough circle and place on rimmed baking sheet. Poke holes in the crusts with a
sharp knife. Place sheet on center rack of oven and par-bake crusts 10 to 15 minutes. Remove from oven and set aside.

### Step 3

Remove small pie crust circles from refrigerator. Add TJ's organic foursome vegetables and yellow onions to a
microwave-safe bowl and microwave 1 minute on high. Add chicken and TJ's Thai Yellow curry sauce to bowl and gently stir
to combine. Divide mixture among ramekins and top each with a small pie crust circle.

### Step 4

Return baking sheet to oven and bake 20 to 30 minutes, or until crusts are golden and filling is bubbling. Remove from
oven and let cool 5 minutes prior to serving.

## :link: Source

- Trader Joe's

[1]: <../ingredients/pastry-dough/hot-water-crust.md>